12:00 Georgia at South Carolina12:00 South Florida at Florida3:30 Miami FL at Ohio State3:30 Florida State at Oklahoma3:30 Michigan at Notre Dame3:30 Iowa State at Iowa3:30 Colorado at Cal4:00 BYU at Air Force7:00 Troy at Oklahoma State7:00 Penn State at Alabama7:00 Oregon at Tennessee10:00 Stanford at UCLA

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns

It is a pretty awesome lineup. I just had to sell my OSU vs. Miami tix because I couldn't get in for the weekend, fortunately I am off on Saturday so I will get the brisket and baby backs on the smoker at 7am (I'll do 2 smallish ones) so they are ready at halftime. Ill just make my 15 year old son tend to the smoke box. Thank god for my son.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

furls wrote:It is a pretty awesome lineup. I just had to sell my OSU vs. Miami tix because I couldn't get in for the weekend, fortunately I am off on Saturday so I will get the brisket and baby backs on the smoker at 7am (I'll do 2 smallish ones) so they are ready at halftime. Ill just make my 15 year old son tend to the smoke box. Thank god for my son.

How small are those that they are going to finish in 6.5 hours, Furls?

Bro, you gotta go back and redo the math. Halftime should be around 5:30 p.m. (with the 3:45 kick) that means that if I get the smoker going at 0700, I can have it hot ready and cooking by 0730 which gets me about 10 hours of cooking time! I use the 1 hour per pound at 225 thumb rule, creates a nice ring and gets it done. So I need a 10lb brisket. I have designed and built my own humidifier for the smoker and I think I may just sack up and give it a shot this time.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

furls wrote:Bro, you gotta go back and redo the math. Halftime should be around 5:30 p.m. (with the 3:45 kick) that means that if I get the smoker going at 0700, I can have it hot ready and cooking by 0730 which gets me about 10 hours of cooking time! I use the 1 hour per pound at 225 thumb rule, creates a nice ring and gets it done. So I need a 10lb brisket. I have designed and built my own humidifier for the smoker and I think I may just sack up and give it a shot this time.

Got it, I forgot it wasn't a noon game for a second. Thought you were cooking a 5lb brisket for a min, lol.

BTW, I have a pretty fantastic recipe for Brisket. I'm sure you have your own, but let me know if you want to try it sometime.

Humidifier in the smoker adds moisture and prevents against dry out. Also, a tiny pit of humidity in the air (I am not trying to make it a Florida swamp in there) makes the air denser (duh!) and in doing so makes it slightly better at heat transfer. This heat transfer is negligible in the metal and cook time, but it will help the inside of the smoker maintain a uniform temperature. More uniform temperature means I don't have to move the meat around.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

furls wrote:Humidifier in the smoker adds moisture and prevents against dry out. Also, a tiny pit of humidity in the air (I am not trying to make it a Florida swamp in there) makes the air denser (duh!) and in doing so makes it slightly better at heat transfer. This heat transfer is negligible in the metal and cook time, but it will help the inside of the smoker maintain a uniform temperature. More uniform temperature means I don't have to move the meat around.

Goddamn scientists.

I've never heard one Memphis/TN/NC/TX brisket king describe it like this, I'll guaran-effin-tee ya that.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

furls wrote:Humidifier in the smoker adds moisture and prevents against dry out. Also, a tiny pit of humidity in the air (I am not trying to make it a Florida swamp in there) makes the air denser (duh!) and in doing so makes it slightly better at heat transfer. This heat transfer is negligible in the metal and cook time, but it will help the inside of the smoker maintain a uniform temperature. More uniform temperature means I don't have to move the meat around.

I'll tell you what, I agree that the humidity has its effects.

I convinced my dad to get the same smoker I had, but no its been twice that I've come down and had trouble adjusting. Didn't really know what it was, but I def thought humidity was a factor.

In MD no added humdity is required.

But in Cleveland for my brisket I use a wrapping mix and I wrap it for the better part of the process. I smoke it for the first 2-3 hours, wrap it with a honey/sugar glaze and put it back on the smoker, but after that I don't use any wood.

It gives me an excuse to start cracking beers at 0700. Even my wife understands man-code, if the grill/smoker is going I must have a beer in my non-spatula hand in order to balance the yin/yang of the universe. Additionally, you really cannot beat a smoked brisket, so while you may not have the patience (yet) one day you may. Just out of curiosity, how old are you? I was pretty much the same way when I was in my earlyish 20s. Then when I was about 25 I found the virtue of cooking on coal vice propane. The next, natural progression for me at 30 was smoking. Now at 34, it is really my preferred way of cooking out. I even cook burgers over mesquite or hickory most of the time now.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

It gives me an excuse to start cracking beers at 0700. Even my wife understands man-code, if the grill/smoker is going I must have a beer in my non-spatula hand in order to balance the yin/yang of the universe. Additionally, you really cannot beat a smoked brisket, so while you may not have the patience (yet) one day you may. Just out of curiosity, how old are you? I was pretty much the same way when I was in my earlyish 20s. Then when I was about 25 I found the virtue of cooking on coal vice propane. The next, natural progression for me at 30 was smoking. Now at 34, it is really my preferred way of cooking out. I even cook burgers over mesquite or hickory most of the time now.

Similar story for me, I always preferred grilling but was always in apt's so never did until 3 years ago.

Got my first house, dad came over and bought me my first weber, showed me the basics on controlling the fire and it was all over.

2 years after that I bought my smoker and have been going nuts since, Salmon, Pulled Pork, Ribs, Chicken, Brisket......

Started tweaking recipes, making my own chili powder and sauces last year.

Just learned a 100-year old recipe for Polish Kielbasa from scratch 4 weeks ago.

Really didn't see myself getting that into it this much, but I love every second of it.

Back on topic, Cameron Newton has some real talent. He needs to stop trying to run over every defender he comes in contact with, but I liked what I saw from him last night (minus the INT in the end zone, you non- covering bastards). Strong arm, still needs to work on the anticipation throws.

FUDU is like the Old Man in A Christmas Story. He'll try and get a taste of whatever is available despite the threat of worms!

Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB

Marshall just BLEW a sure opportunity to get their first-ever win over West Virginia. Leading 21-6 with less than nine minutes left inside the WVU 10, they give the ball to a true freshman who fumbles. WVU puts together 96-and-98-yard drives to tie the game and wins in overtime.

I don't even like Marshall- I think they're punks for playing the MAC the way they did- but man, that was brutal.

Interesting game to get things started today ... looking forward to this UGA/South Carolina game. With how vulnerable Florida looked last week, winner of this is gonna be the frontrunner to win the SEC East and to get into that SEC title game against Bama in December. I like the Dawgs in this one. Cocks have been a perpetual dicktease under the ole ball coach, and I think people are sleeping on Georgia and Richt this year.

Wish some of these 3:30 games were more spread out though.

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

Miami loses to Ohio State. FSU gets run off the field by Oklahoma. Va Tech loses to James Madison. Ga Tech loses to a Kansas team that scored three points against a I-AA opponent last week. Best win for the conference? BC over Kent State... by 13 points. Nightmare Saturday for the ACC.

Washington St. getting dominated at home by FCS Montana St. It's time to seriously consider putting Wash St. in FCS and letting someone else in the Pac-10. Unfortunately, all the good FCS teams are in the East.

A God Damn dead man would understand that if a minor league bus in any city took a real sharp right turn, a Zack McCalister would likely fall out. - Lead Pipe

hermanfontenot wrote:Miami loses to Ohio State. FSU gets run off the field by Oklahoma. Va Tech loses to James Madison. Ga Tech loses to a Kansas team that scored three points against a I-AA opponent last week. Best win for the conference? BC over Kent State... by 13 points. Nightmare Saturday for the ACC.

That's OK, it's only four or five weeks till basketball season starts.

"I believe it is the nature of the human species to reject what is true but unpleasant and to embrace what is obviously false but comforting." H.L. Mencken

skatingtripods wrote:Washington St. getting dominated at home by FCS Montana St. It's time to seriously consider putting Wash St. in FCS and letting someone else in the Pac-10. Unfortunately, all the good FCS teams are in the East.

They must have heard me. Now leading 23-22.

A God Damn dead man would understand that if a minor league bus in any city took a real sharp right turn, a Zack McCalister would likely fall out. - Lead Pipe

hermanfontenot wrote:Miami loses to Ohio State. FSU gets run off the field by Oklahoma. Va Tech loses to James Madison. Ga Tech loses to a Kansas team that scored three points against a I-AA opponent last week. Best win for the conference? BC over Kent State... by 13 points. Nightmare Saturday for the ACC.

C'mon now....NC State seems comfortably ahead of my new hometown school UCF... (I drive through UCF everyday to get to the office).